AMANDA’S PERFECT JEERA RICE
Die perfekte bygereg vir ‘n heerlike kerrie!
- 1 cup long-grain basmati rice
- 2¼ cups water
- 2 tablespoons clarified butter/1 tablespoon olive oil mixed with 1 tablespoon butter
- 1 bay leaf
- 1 stick cinnamon
- 1 green chilli
- 1 black cardamom
- 2 teaspoons cumin
- salt to taste
Wash rice under running water 2 – 3 times, until water comes clean. Soak for 30 minutes.
In a deep, heavy bottom pot heat butter/ oil.
Add cinnamon, bay leaf, black cardamom, green chilli, and cumin.
Sauté for a minute until aromatic.
Drain rice well in a colander.
Add rice to the pot.
Toss the rice well in the oil, so that rice gets coated well.
Roast rice for 2 minutes, tossing in between to prevent it from browning.
Add warm water and salt. Let it come to a boil.
Reduce heat and close the lid.
Cook on low heat for 10 – 12 minutes.
At the end of 12 minutes, there would barely be any water left.
Keep covered and rest undisturbed for 10 minutes.
Fluff rice using a fork. Sprinkle with chopped coriander.
TIPS:
Soak rice for a good 2 hours for an optimal result.
Do not over sauté the spices. Spices such as cumin tend to burn easily and spoil the taste of the dish they are used in.
When you notice there is little water left after cooking the rice for around 10 minutes, switch it off and leave it to rest. The residual heat will take care of getting rid of any excess water.
Recipe and photo: Amanda Conradie and Elize de Kock
